Taco Chicken Salad

By Susan52

Ingredients

• 2 tablespoons packaged dry taco seasoning mix
• 1 teaspoon chili powder
• 1/4 teaspoon salt
• 1 1/4 pound boneless, skinless chicken thighs
• 1 head iceberg or romaine lettuce, washed and chopped
• 2 large tomatoes, chopped
• 1 (6-ounce) can sliced black olives, drained
• 1 cup shredded sharp Cheddar cheese
• Salad dressing
• Snappy Southwest Dressing
• 1 cup picante sauce
• 1 cup sour cream
• 1/4 teaspoon chili powder
• 1/4 teaspoon ground cumin
• Place all ingredients in a medium bowl and mix until well combined.
• Serve immediately, or cover and chill until ready to use.
• Makes about 2 cups dressing.
• Note
• This dressing is a perfect complement to any salad, and it can even be used as a substitute for salsa and sour cream in tacos or fajitas.

Preparation

Step 1

In a shallow dish, combine taco seasoning mix, chili powder, and salt; mix well. Dip each thigh into seasoning mixture until evenly coated on all sides.

Coat a grill pan with cooking spray and heat over medium heat (See Notes). Cook chicken 15 to 20 minutes, or until no longer pink and juices run clear, turning occasionally.

Meanwhile, arrange lettuce, tomatoes, and olives on a serving platter. Slice chicken thighs and place over salad, sprinkle with cheese, and serve with your favorite dressing.

Notes

If you don't have a grill pan, don't worry. A regular skillet will work just fine.